Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 450 | Grammes | Prawns | Shelled and cleaned. |
| 1 | Large | Tomatoes | To be cut. |
| 2 | Oz. | Ghee | For frying masala. Can use oil. |
| 1 | Medium | Onion | Chopped and fried |
| 1 | Flakes/Seeds/Cloves | Garlic | Chopped and fried |
| 1 | Teaspoon | Ginger | Chopped and fried |
| 1 | Teaspoon | Chilly Powder, Red | fried |
| 1 | Teaspoon | Jeera/Cumin Seeds | fried |
| 2 | Tablespoon | Coconut Milk | ground and made into thick coconut milk. |
| 1 | Pinch | Salt | to taste |
Method
Peel the prawns, and wash them, and keep aside.
Chop the onions and tomatoes.
In a sauce pan, heat the ghee and lightly fry onions, ginger, garlic,chilly powder, and jeera, until light brown.
Add the cleaned prawns, and the tomatoes, and let them cook in the juice of the tomatoes . Just before the prawns have cooked, add the coconut milk, and salt to taste and reduce the fire, and simmer a little while and put the fire off.
If the coconut milk is allowed to heat up, it curdles.
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